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Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
J Agric Food Chem. 2011 Apr 13; 59(7):3118-24.JA

Abstract

Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Arisseto AP
Institute of Food Technology, Food Science and Quality Center, Avenida Brasil 2880, P.O. Box 139, 13070-178 Campinas-SP, Brazil. adriana.arisseto@gmail.com
Vicente E
No affiliation info available
Ueno MS
No affiliation info available
Tfouni SA
No affiliation info available
Toledo MC
No affiliation info available

MeSH

CoffeaCoffeeFood ContaminationFood HandlingFuransGas Chromatography-Mass SpectrometryHot TemperatureReproducibility of ResultsSeedsSpecies Specificity

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21388135

Citation

Arisseto, Adriana Pavesi, et al. "Furan Levels in Coffee as Influenced By Species, Roast Degree, and Brewing Procedures." Journal of Agricultural and Food Chemistry, vol. 59, no. 7, 2011, pp. 3118-24.
Arisseto AP, Vicente E, Ueno MS, et al. Furan levels in coffee as influenced by species, roast degree, and brewing procedures. J Agric Food Chem. 2011;59(7):3118-24.
Arisseto, A. P., Vicente, E., Ueno, M. S., Tfouni, S. A., & Toledo, M. C. (2011). Furan levels in coffee as influenced by species, roast degree, and brewing procedures. Journal of Agricultural and Food Chemistry, 59(7), 3118-24. https://doi.org/10.1021/jf104868g
Arisseto AP, et al. Furan Levels in Coffee as Influenced By Species, Roast Degree, and Brewing Procedures. J Agric Food Chem. 2011 Apr 13;59(7):3118-24. PubMed PMID: 21388135.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Furan levels in coffee as influenced by species, roast degree, and brewing procedures. AU - Arisseto,Adriana Pavesi, AU - Vicente,Eduardo, AU - Ueno,Mariana Soares, AU - Tfouni,Silvia Amélia Verdiani, AU - Toledo,Maria Cecília De Figueiredo, Y1 - 2011/03/09/ PY - 2011/3/11/entrez PY - 2011/3/11/pubmed PY - 2011/8/19/medline SP - 3118 EP - 24 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 7 N2 - Brazilian green coffee beans of Coffea arabica and Coffea canephora species were roasted to light, medium, and dark roast degrees and analyzed in relation to furan content by using an in-house validated method based on gas chromatography coupled to mass spectrometry preceded by headspace solid-phase microextraction. Furan was not detected in green coffees, whereas levels between 911 and 5852 μg/kg were found in the roasted samples. Higher concentrations were found in Coffea canephora species and darker ground coffees. Some of the potential furan precursors were observed in significant amounts in green coffee, especially sucrose and linoleic acid, but their concentrations could not be correlated to furan formation. Additionally, coffee brews were prepared from roasted ground coffees by using two different procedures, and furan levels in the beverages varied from <10 to 288 μg/kg. The factor that most influenced the furan content in coffee brew was the brewing procedure. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21388135/Furan_levels_in_coffee_as_influenced_by_species_roast_degree_and_brewing_procedures_ L2 - https://doi.org/10.1021/jf104868g DB - PRIME DP - Unbound Medicine ER -